Chambers Rosewood Vineyards Muscat 750mL (Rutherglen)

Fruit is harvested at higher baumés (16º Bé plus preferred). The grapes are then de-stemmed with the resultant must and recovered raisons are placed into tank. Depending upon the disease status the must is either inoculated with yeast or a wild ferment allowed. Only a partial fermentation of the juice is undertaken (usually 2º to 3º Bé depending upon initial fruit ripeness). The fermentation will add colour and complexity to the wine. We tend to find that there is an increase in baumé in the initial 24 to 72 hours due liberation of sugar from raison rehydration, thus enabling a longer fermentation.

Once desired amount of sugar has been fermented, the must is placed into the press for juice extraction. The fermenting juice obtained is fortified with neutral grape spirit referred to as SVR(~ 96% alcohol; ) to 16% alcohol to arrest the fermentation. The neutral spirit is chosen to enable the fruit expression of the variety. The resultant wine is then placed into stainless steel tank for settling, then racked prior to cross flow filtration. The filtered wine is then adjusted to 18% alcohol before transfer to old, large casks for ageing. Cask volume varies from 900 to 5000 litres.

Individual vintages and vineyards are kept as separate wines until blending.

The Rutherglen Muscat is the entry level to our Muscat Range. The wine is youthful and expressive of the primary characters of the variety. To produce the Rutherglen Muscat, we first conduct a series of bench trials utilising the single vintage wines before settling on a final blend. The selected wines are then blended, filtered then placed back into cask until required for bottling and sale.

The wine is bottled on demand to ensure the best product possible.